pork and chorizo bolognese pies

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped 
  • 2 cloves garlic, crushed 
  • 1 small fennel bulb, chopped 
  • 2 tablespoons chopped sage leaves 
  • 500g pork mince 
  • 1 x 100g firm air dried chorizo, case removed and processed into mince 
  • 1 cup (250ml) chicken stock 
  • 2 x 400g cans chopped tomatoes 
  • sea salt and cracked black pepper 
  • 2 sheets frozen puff pastry, thawed 
  • 1 egg, lightly beaten
  1. Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic, fennel and sage and cook for 6–8 minutes or until softened. 
  2. Add the mince and chorizo and cook for 10 minutes or until browned. Add the stock, tomatoes, salt and pepper and bring to a simmer. Cover, reduce the temperature to low and cook for 20 minutes. Uncover and cook for a further 15 minutes or until thickened. 
  3. Allow to cool slightly. Using 4 x 300ml-capacity ovenproof pie dishes as a guide, cut 4 rounds from the pastry. Divide the mixture into the pie dishes and top each pie with pastry, press the edges to seal and brush with egg. Cut a small cross in the centre of each pie and bake for 20 minutes or until golden. Serves 4.

 

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Tags: bolognese, pastry, pies,

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